Recipes › Pasta › Seafood Linguine Recipe

Seafood Linguine Recipe

Recipe by Pedro M. A. Neves

Seafood Linguine is a classic Italian pasta dish that celebrates the bounty of the sea with fresh mussels, clams, shrimp, and squid tossed with delicate linguine in a light white wine and garlic sauce. This elegant yet approachable dish brings coastal Italian flavors to your table in under 45 minutes, making it perfect for weeknight dinners or special occasions.

Ingredients

• 400g linguine pasta
• 300g manila clams, cleaned
• 250g mussels, debearded and cleaned
• 200g large shrimp, peeled and deveined
• 150g squid rings, fresh or thawed
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 240ml dry white wine (Pinot Grigio or Vermentino)
• 400ml fish or vegetable stock
• 120ml fresh lemon juice
• 30g fresh flat-leaf parsley, chopped
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• Zest of 1 lemon

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml of pasta water before draining.

2. While pasta cooks, heat olive oil in a large deep skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant but not browned.

3. Increase heat to medium-high and add clams and mussels to the skillet. Pour in white wine and cover with a lid. Cook for 4-5 minutes, shaking the pan occasionally, until shells begin to open.

4. Add shrimp and squid rings to the pan. Stir gently and cook uncovered for 2-3 minutes until shrimp turns opaque and squid is tender. Discard any clams or mussels that have not opened.

5. Pour in fish stock and lemon juice. Bring to a gentle simmer and cook for 2 minutes, allowing flavors to meld. Season with salt and pepper to taste.

6. Add the drained linguine directly to the seafood pan along with 60ml of reserved pasta water. Toss gently but thoroughly for 1-2 minutes until pasta is well coated and sauce reaches a silky consistency. Add more pasta water if needed.

7. Remove from heat and stir in fresh parsley and lemon zest. Divide into four shallow bowls, distributing seafood evenly.

Substitutions

• For vegetarian option: replace seafood with 400g diced vegetables (zucchini, bell peppers, mushrooms) and use vegetable stock
• For shellfish allergy: use 600g firm white fish fillets (halibut or cod) cut into 3cm pieces instead of mixed shellfish
• For dry white wine substitute: use an equal amount of chicken stock mixed with 1 tablespoon of white vinegar or dry vermouth
• For linguine: substitute with fettuccine, spaghetti, or gluten-free pasta maintaining the same weight

Tips

• Purchase seafood the same day you plan to cook; store clams and mussels in the coldest part of your refrigerator in a breathable bag with a damp cloth
• Do not overcook the seafood; clams and mussels need only until shells open (discard unopened ones), and squid becomes tough if cooked beyond 3-4 minutes
• Use reserved pasta water to adjust sauce consistency; it contains starch that helps create a silky coating on the linguine
• Serve immediately in warmed bowls; this dish does not hold well and is best enjoyed fresh from the pan

Seafood linguine draws from Italian coastal traditions, particularly from regions like Liguria, Campania, and Sicily where fresh catch features prominently in daily cooking. This dish exemplifies the Italian principle of 'cucina povera'—humble cooking that transforms simple, quality ingredients into something elegant through technique and restraint.

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